Whole Wheat Flour

Fluffy ricotta pancakes + Quick blueberry sauce = Other pancake recipes don’t stand a chance.

Need homemade bread in a hurry? This recipe for tender soft chapatis can be ready in just 90 minutes.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

Too many morning buns for your crowd? This recipe halves easily.

This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

You can use only all-purpose flour for this scones recipe if you’d like, but going 50/50 with whole wheat produces a nice nuttiness that complements the cheese and walnuts.